A hot and hearty one-dish meal is easy to make and delicious to share with the family. (NAPS)

(NAPSI)—Finding time to cook a healthy dinner for the whole family
to enjoy can be a challenge.

With a little planning and advance prep, however, making a family dinner
can be a cinch. Here are six ways to get ahead of the curve:

• Create a weekly menu.

• Keep it simple with easy-to-prepare meals that can be made quickly
or in advance.

• Write up your grocery list and do the shopping all at once rather
than making numerous trips to the grocery store throughout the week.

• As you’re unloading the groceries, wash and dry the fruit
and veggies and store in resealable bags.

• Prep dinner early in the morning before the day gets hectic.

• Keep your pantry well stocked with items such as canned tuna,
canned tomatoes, and Lindsay olives, capers and peppers, so you can throw
together a quick and tasty pasta or a dinner salad.

Then try these no-fuss, easy-to-make dinner ideas:

• Combine bone-in chicken breasts with equal parts water, chicken
stock and canned tomatoes in your slow cooker. Add chopped carrots, onions
and celery. Cook low and slow all day. About an hour before dinner, remove
chicken from slow cooker and add one package of frozen corn and one can of
pinto beans. While the corn and beans are heating, shred the chicken using
two forks and return to the soup. Serve soup in warmed bowls and garnish with
green and black olives, cilantro, avocado, green onions, wedges of lime and
shredded jack cheese. Serve with a simple green salad.

• Assemble a quick sheet pan dinner by creating a flavorful base
using a good amount of green and black olives, halved cherry tomatoes, and a
small handful or two of capers. Drizzle with a good glug
of Lindsay Buttery
California Extra Virgin Olive Oil, season lightly with salt and black
pepper, and toss so veggies are well coated. Lay a flaky white fish fillet of
your choice on top of the veggies and drizzle with more olive oil and salt
and pepper. Scatter a few sprigs of thyme on top. Store in the fridge until
dinner time, then bake until fish is done. Serve
with a tossed green salad and crusty French bread.

Heat butter in a large saucepan
over medium heat until melted and foamy. Stir in peppers and garlic and cook
for 2 minutes. Whisk in flour and cook for 1−2 more minutes until
smooth and golden. Whisk in chicken broth, a half cup at a time, until smooth
and bring to a boil. Turn heat down to simmer and cook for 3−4 minutes.
Stir in cheese and remove from heat. Add pasta, chicken and olives and pour
into a lightly greased 9-inch by 13-inch baking dish. Top with breadcrumbs,
sprinkle with paprika and bake in a 400° F oven for 15−20 minutes.